In a medium bowl, whisk together the eggs, whole milk, salt, black pepper, and garlic powder until fully combined.
Heat a large skillet over medium heat and cook the breakfast sausage, breaking it up with a spoon, until browned and cooked through, about 5-6 minutes. Remove the sausage from the skillet and set aside.
In the same skillet, melt the butter over medium-low heat. Pour in the egg mixture and cook gently, stirring occasionally, until the eggs are softly scrambled and just set, about 3 minutes. Remove from heat.
Warm the flour tortillas in the microwave for 15 seconds to make them more pliable.
Divide the scrambled eggs evenly among the tortillas, placing them in the center of each.
Top the eggs with the cooked sausage and then sprinkle with shredded cheddar cheese.
Roll up each tortilla tightly, folding in the sides as you go to create a roll-up.
Optional: Place the roll-ups seam-side down in the skillet over medium heat and cook for 1-2 minutes on each side to lightly toast the tortillas and melt the cheese inside.
Serve the sausage egg breakfast roll-ups warm.